Asparagus and Scrambled Eggs with Herb Butter

If you don’t like using really great, European-style butter as a flavoring and key component in a dish, you should click away now.  If you don’t have a fear of la beurre, then this is a recipe for you.  I’d originally thought of it as a Mother’s Day Brunch dish, hence the hearts, but it could just as well be a weeknight supper or anytime meal, it is so easy to put together.

Asparagus are now really in season in New York, as are eggs (they have great flavor and color in the springtime), so this is a perfect meal to make at this time of year.  Fluffy, golden eggs, given extra flavor due to the herb butter, just melt in your mouth.  The puff pastry is an extra decorative touch that also gives a crunchy and light side note to the creaminess of the eggs and the woodsiness of the asparagus.  Coating the vegetables in the same seasoning as the eggs pulls the dish together even more tightly.

The compound butter that is a component of this recipe is simple to make and freezes really well.  I make a bit extra and keep it in my freezer to add an additional pop of flavor to grilled vegetables or meats.  The hearts were made using my regular cookie cutters, which is another way to consider a kitchen item that might usually just sit in a cabinet waiting for that holiday to be used each year.  For me, this was sort of a fun dish to make, as it brought together so many wonderful individual ingredients, much like getting friends who have never met each other around the table for a great meal and good conversations.



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